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Ingredients
- 1000 g di aceto di vino bianco
- 10 g di sale
- 500 g di peperoni (650 g circa peso lordo) a listarelle (2x4 cm circa)
- 20 g di capperi sotto sale, sciacquati e asciugati
- 2 filetti di acciuga sott'olio
- 1 cucchiaino di aglio disidratato in scaglie
- 1 pizzico di basilico secco
- 1 pizzico di prezzemolo
- 50 g di olio extravergine di oliva + q.b.
- Nutrition
- per 100 g
- Calories
- 1230 kJ / 294 kcal
- Protein
- 1.5 g
- Carbohydrates
- 6.5 g
- Fat
- 29.3 g
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